Randy Mayor
Yield
8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)

How to Make It

Step 1

To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.

Step 2

Preheat broiler.

Step 3

To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.

Step 4

Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil

Ratings & Reviews

stellacorona's Review

tkcokc
December 03, 2013
great meatball recipe. i use the marinara recipe from CL oct 2001. only marinara i make. everyone loves that one.

RLoushin's Review

JanetMcD
September 23, 2013
Prepared as written except I didn't have egg substitute so used an extra egg. Meatballs have great flavor. Use a scan 1.5" scoop to get 30-32 meatballs. I thought the sauce was plain, but my husband insisted it was better - not acidic, just pure tomato taste. Too watery for my taste. I would like to try crushed tomatoes perhaps. Much fresher than bottled sauce.

CheleDot's Review

Daisie
April 27, 2013
We love making this recipe, but we buy the sauce instead of making it. Tastes great and is a good comfort meal.

Saraliza's Review

griebus
April 19, 2013
The meatballs were very tasty; the sauce was rather bland. We baked the meatballs and didn't put them in the sauce, and that probably would have made a difference in the flavor of the sauce. Will probably do it again with a different sauce.

smancusi's Review

JIMMIC
January 27, 2012
Don't use the spaghetti sauce part of the recipe, but this is my weekly meatball recipe and my Italian husband says they are awesome!

Daisie's Review

smancusi
August 02, 2011
Just blah. Even with extra simmering time the flavors in the sauce didn't meld and the meatballs were no better than frozen meatballs from the grocery store. We were disappointed.

tkcokc's Review

doherty
May 06, 2011
N/A

doherty's Review

bethany
June 05, 2010
I used panko breadcrumbs and left out the sausage for the meatballs and they came out great. I used store bought sauce

JIMMIC's Review

Saraliza
April 27, 2010
As an ‘editor’s pick’ I had expectations that this would be good, or great. The sauce was bland and watery. Egg substitute and an egg? This does not make a lot of sense. The instructions say to make 32 meatballs; a size indication would have been nice, instead of making the reader guess. The amount of time versus the resulting taste was not worth the effort. This was a major disappointment.

griebus's Review

CESquires
January 07, 2010
Great dish, especially the sauce. The meat balanced nicely with it. It's a thin sauce, so if you want it thick like store-bought marinara, cook it longer, but we loved it as written. Only change was to add a bit of cayenne.